Executive Sous Chef

Swissôtel The Bosphorus Istanbul

We are looking for a well organized and creative candidate with excellent communication and interpersonal skills, who is able to display a “passion for perfection” and work in a dynamic environment. In addition, the candidate should possess: 

• Previous leadership experience in the culinary field required
• Journeyman’s papers or international equivalent required
• DiplomaCertification in a Culinary discipline an asset
• Proven track record of cost control including food, equipments, labour and wastage to meet the food quality goals and the hotel’s financial goals
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

İŞ TANIMI

The main responsibilities and tasks of this position are as listed below, but not limited to these:  

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• To be charge of all kitchens in the absence of the Executive Chef
• To create all food menus with the guidance of the Executive Chef
• To complete daily market lists to ensure quality food ordering while maintaining budgeted costs
• To meet with Storekeepers to ensure quality & par levels are maintained
• To interact closely with the Catering department to assist in function food co-ordination while meeting with clients
• To conduct daily shift briefings with all Sous Chefs
• To ensure all kitchen colleagues are aware of standards & expectations
• To liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
• To balance operational, administrative and Colleague needs
• To ensure proper staffing and scheduling in accordance to productivity guidelines
• To follow kitchen policies, procedures and service standards
• To follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned